Manual harvest.
Vinification lot by lot in 50 hl containers.
Reception of grapes in a vinification room at controlled temperatures.
Selection of bunches.
Berry by berry selection following destemming.
Transportation of whole berries to the mouth of the vinification containers without resorting to pumps.
Diversity of containers for vinification.
Pigeage traditional method of "sinking the hat".
Devatting the vine to the casks from the vinification room to the underground conditioned cellar.
Malolactic fermentation in oak barrels.
Maturation of vines between 6 to 18 months in American and French Oak barrels.
Bottled unfiltered.
Resting in the bottle during 6 to 12 months under controlled conditions.
Bouza Bodega Boutique
Cno. de la Redención 7658 bis
Tel.: (598) 2323 7491
Tel.: (598) 2323 3872
Tel. Restaurant: 2323 4030
Montevideo - Uruguay
bouza@bodegabouza.com
visitas@bodegabouza.com